There is a pot of steaming soup on the table in winter, and the whole room feels very warm. Nowadays, people like to cook a pot of soup at home to keep healthy. But being able to cook a pot of soup is one of them, and choosing a good pot to cook soup is more important. In life, we often use several pots to make soup. Which pot is best for making soup? This soup is the most nutritious. Let's get to know each other.

Stainless steel soup pot

Stainless steel soup pot is the most commonly used in life. Large capacity, can be used to stew soup. However, the soup cooked in stainless steel soup pot is light, so it is not easy to get the original soup. And we like to add some Chinese herbal medicines to the soup, but don't cook Chinese herbal medicines in stainless steel pot, because Chinese herbal medicines contain many alkaloids, which will react with stainless steel when heated, thus affecting the medicinal effect of the soup.

pressure cooker

A few years ago, pressure cookers were very popular, because they could cook soup in a short time, saving both fire and electricity. Although the pressure cooker greatly shortens the time of cooking soup, the principle of the pressure cooker is to seal the water tightly, so the steam evaporated by water can only spread into the steam after reaching a certain pressure and can only stay in the pot. When the pressure in the pot is greater than one atmosphere, water will boil at a temperature higher than 100℃, so that a high-pressure environment will be formed inside the pressure cooker, which will also cause great damage to nutrients.

stean

The first reaction to using a pot to make soup is casserole, which is made of mud and sand. Casseroles have small pores and are resistant to high temperatures. Soup in casseroles can maintain the original flavor. However, it takes a long time to make a good soup in a casserole.

Waguo

There are not a few people who use clay pots to make soup now. In fact, the clay pot is what we usually call a crock, which is characterized by good air permeability, good adsorption and even heat transfer. When making soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and lasting way. Relatively constant temperature is beneficial to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients will overflow and the fresher the soup will be. However, if you want to make the soup delicious, it is better to use an old crock pot.